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Simple Chicken Korma

A "Quick Start" for members new to BIR style curry cooking - basic techniques and simple recipes to get you started on your BIR-style curry cooking adventures.
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Cory Ander
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Simple Chicken Korma

Post by Cory Ander » Sat Nov 21, 2015 2:45 am

Simple Chicken Korma
Simple Chicken Korma (1660 by 1200).jpg
Simple Chicken Korma


Here is a very simple recipe for Chicken Korma.

This recipe is sufficient for a generous single serving (or two modest servings)

Background

British Indian Restaurant (BIR) main dishes are generally made using various precooked ingredients which allows them to be produced, to order, in around 10 minutes (or less). This recipe uses a curry base and a spice mix but, for simplicity, uses raw chicken instead of the more usual precooked chicken that BIRs generally use.

Equipment you will need:
  • Weighing scales (with at least 1g resolution)
  • Chopping board and sharp knife
  • Measuring jug (with at least 25ml resolution)
  • A saucepan (of at least 300ml capacity)
  • A frying pan of around 24 - 26cm diameter (BIRs generally use aluminium but any other material, such as iron or steel, will suffice)
  • A long-handled stirring spoon
  • Serving bowls or plates
Ingredients:
  • 60ml (4 Tbsp) vegetable oil
  • 200g (about one medium) skinless chicken breast (divested of any fat and chopped into bite sized cubes)
  • 4g (about 2 tsp) Simple Spice Mix
  • 0.25 tsp salt
  • 250ml Simple Curry Base
  • 30g (about 5 Tbsp) coconut milk powder
  • 20g (about 3 Tbsp) ground almond meal
  • 10g (about 1 Tbsp) white granulated sugar
  • 60ml (4 Tbsp) fresh single cream
  • 12g (about 1 Tbsp) butter (or butter ghee)
  • Milk (as required)
  • Flaked almonds (to garnish)
Simple Chicken Korma Ingredients.jpg
Simple Chicken Korma Ingredients (from back to front & from left to right):
Chicken, Cream, Curry Base
Spice Mix, Cream, Almond Powder, Coconut Milk Powder
Vegetable Oil, Butter, Salt
Method:
  • Place the curry base in a saucepan and heat to a gentle simmer (alternatively, place it in a suitable container, in a microwave, and heat, on full, for about a minute)
  • Heat the frying pan, on medium heat, add the vegetable oil to it and heat it
  • Add the chicken pieces and stir fry until just sealed (i.e. so that they are just white on the outside) - if the pan is too hot, when the chicken is added, it will stick
    Chicken 1.jpg
    Frying Chicken
    Chicken 2.jpg
    Fry Chicken Until White Outside
  • Add the spice mix and salt and stir to coat the chicken pieces. Stir-fry for about 30 seconds
    Chicken 3.jpg
    Add the Spice Mix & Salt...
    Chicken 4.jpg
    ...and Stir Fry
  • Add about 100ml of the curry base and stir fry for about 30 seconds (until the curry base has reduced)
    Curry Base 1.jpg
    Add Some Curry Base...
    Curry Base 2.jpg
    ...and Stir Fry to Reduce
  • Add the coconut milk powder, almond powder, sugar and stir to break up any lumps
  • Add the remaining (i.e. 150ml) curry base, stir, and bring to a simmer
    Sauce 1.jpg
    Add Coconut Milk Powder, Almond Powder, Sugar & Remaining Curry Base....
  • Simmer, for about 4 minutes, with occasional stirring, until the chicken is cooked (i.e. white) throughout
    Sauce 2.jpg
    ...And Simmer
  • Add the cream and butter (or butter ghee) and stir
    Sauce 3.jpg
    Add the Cream & Butter...
  • Add a little milk if you require a thinner consistency
  • Continue to simmer, with occasional stirring, until the desired consistency is achieved. Scrape and stir the crusty, caramelised sauce, from the bottom and sides of the pan, back into the sauce (this is the flavoursome stuff!)
    Sauce 4.jpg
    ...And Simmer
  • Taste it and adjust the seasoning (e.g. salt, sugar), if required
  • Garnish with lightly roasted flaked almonds and serve
Simple Chicken Korma 2.jpg
Garnish & Serve
Notes:
  • You can use a good commercial mild or medium curry powder, or turmeric, in place of the spice mix, if you prefer
  • You can use precooked chicken, or other precooked meat, or prawns - just add it, with the curry base, and make sure it is reheated thoroughly
Weights & Measures:
  • All non-liquid spoon measures are level unless otherwise stated
  • A level teaspoon (tsp) contains 5ml of liquid
  • A level tablespoon (Tbsp) contains 15ml of liquid
Copyright © Cory Ander
Last edited by Admin on Sun Aug 14, 2016 11:52 pm, edited 9 times in total.
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Re: Simple Chicken Korma

Post by leejones » Sat Nov 28, 2015 4:01 pm

Just finished making 2 portions of this Chicken Korma for tonight, and used the Simple Mixed Powder along
with the Simple Base Gravy as shown in this beginners section.

For anyone just starting out on the quest to make BIR curries at home, then this simple and quick recipe
will help you along the way in achieving your goal.

A sweet and delicate Creamy Almond/Coconut flavour makes this dish favourable with anyone not
yet up to some of the other mouth burning curries available - Well done Cory :thumbup: , I like this simple approach,
and sometimes that's where the secret lies to success.
My-Chicken-Korma.jpg
Lee

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Re: Simple Chicken Korma

Post by Alchemist » Sat Nov 28, 2015 4:25 pm

Great looking curry and presentation, Lee. I agree, keep it simple, we often over complicate thinking it will improve things and it often doesn't.

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Re: Simple Chicken Korma

Post by Greybeard » Sat Nov 28, 2015 11:02 pm

My attempt, using CA's SBG but standard mix. Needless to say, the pets went unfed again ....
korma.jpg
Nice creamy korma
The definition of insanity is doing the same thing over and over and expecting a different result.

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Re: Simple Chicken Korma

Post by rshome123 » Sat Nov 28, 2015 11:26 pm

Great pictures. CA's recipes are sometimes overlooked.

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Re: Simple Chicken Korma

Post by Greybeard » Sun Nov 29, 2015 12:02 am

Aw, RS, you are just being nice. Scotchbonnet and I both want new cameras :lol::
The definition of insanity is doing the same thing over and over and expecting a different result.

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Re: Simple Chicken Korma

Post by ScotchBonnet » Sun Nov 29, 2015 12:42 am

CA's pictures look quite close to my korma in appearance (and also in terms of fat/sugar/etc. proportions) so who needs a camera when those photos are better than I could do? Lately I have been experimenting with different ground nuts and pistachio is my family's favourite (which is just as well as I purchased a bag the size of a pillow because the price was so tempting). Sorry to say, GB, but RSH is, indeed, being too nice and your photo looks like the "after" one.
"There is no such thing as too much oil; just an insufficiency of naan".

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Re: Simple Chicken Korma

Post by Greybeard » Sun Nov 29, 2015 12:54 am

Anyone want to purchase a Lenovo tablet, slightly spattered with curry [SB BEFORE consumption] :yahoo:
The definition of insanity is doing the same thing over and over and expecting a different result.

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Re: Simple Chicken Korma

Post by Alchemist » Sun Nov 29, 2015 7:57 am

I bet your pets are cursing the day you found this forum, gb!

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Re: Simple Chicken Korma

Post by Cory Ander » Sun Nov 29, 2015 8:36 am

Gents, let's please try and keep the threads in this Beginner's Guide (in particular) on topic and without significant deviations from the original subject and from the original purpose of the thread (i.e. recipes for beginners to try by way of a "quick-start" to BIR curry cooking).

That korma looks awesome and beautifully presented, LJ (the twist of lemon is an interesting twist!) :thumbup:
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Re: Simple Chicken Korma

Post by leejones » Sun Nov 29, 2015 11:49 am

Thanks CA

It's not a Lemon Twist which would be quite tart with such a sweet dish as this, it's actually a thin slice of Orange
which adds a citrus and yet complimentary sweetness - keeping it simple and looks nice as well !
Lee

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Re: Simple Chicken Korma

Post by Westy » Sun Nov 29, 2015 3:03 pm

Nicely done lee :thumbup:

If there was a curry award for presentation yours would win - a very attractive dish of curry indeed :D
A curry can never be ‘too garlicky’ or ‘too hot’ .....

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Re: Simple Chicken Korma

Post by leejones » Mon Nov 30, 2015 5:56 pm

Thanks Westy
Lee

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Re: Simple Chicken Korma

Post by Tabs » Mon Dec 07, 2015 10:48 am

Had a go at the Korma
Had no almond flakes so just butchered
A couple of almonds :)
Next time a tad runnier.
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Re: Simple Chicken Korma

Post by Westy » Mon Dec 07, 2015 11:28 am

Nice one Tabs - that looks great :thumbup:

How did it compare to your usual Korma ? Did you find the recipe easy to follow ?.

Love your improvised almond garnish - 10/10 for effort :D
A curry can never be ‘too garlicky’ or ‘too hot’ .....

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Re: Simple Chicken Korma

Post by oldVegman » Mon Dec 07, 2015 3:53 pm

Thanks cory I tried your korma from ebook, very nice and thanks

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Re: Simple Chicken Korma

Post by Cory Ander » Tue Dec 08, 2015 1:20 am

Looking very nice, despite your "butchered" almonds 8-)

PS: It does take a bit of "playing" (e.g. adding a little more liquid, in this case) to get the desired consistency. Like most curries, it also "thickens" on standing.

PPS: How did it taste? And how easy do you think it would be for a beginner to make (which is the purpose of this section of the forum)?
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Re: Simple Chicken Korma

Post by Tabs » Tue Dec 08, 2015 4:32 pm

Cheers to be honest nothing to compare to
I dont eat korma ive had about two tastes in the past
So nothing in the memory bank.
Taste wise it was quite pleasant coconuty and a sweetness
Next time ill find soneone to taste test it.
Wasnt difficult at all a beginner should find it quite easy
Everything needed instructions and so on are all in the topic
Just follow to the letter and you will be reet :thumbup:

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Re: Simple Chicken Korma

Post by claesc » Tue Dec 22, 2015 2:05 pm

Never been a big korma fan but this was really tasty! Better than any curry night at Weatherspoon ;-)!

Used CA's base gravy and Simple Spice Mix and with resultat this good I can't wait to try more complex versions of the two.

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Re: Simple Chicken Korma

Post by thechinesekid » Sat Jan 02, 2016 10:38 pm

made this with the girlfriend tonight, korma went well, we forgot the fenugreek in the madras and I think we burnt the spices a bit but it was still edible! very excited to try more recipes
IMG_20160102_200444.jpg
PS how do you post a picture?

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